Ker ka achaar


Added to 30 cookbooks
This recipe has been viewed 18427 times

There is only one place in Rajasthan that makes "fresh ker pickle". It is a small village in Jhunjhunu district where most of the womenfolk are engaged in making this pickle when these berries are harvested. As I discovered even after months of searching that fresh ker are not available in Mumbai. I have adapted the recipe and used dried ker to make this flavourful pickle, in which all the ingredients are blended together to create a simple but delicious pickle.

Add your private note

Preparation Time: 
Cooking Time: 
Makes 1 1/4 cups.
Show me for servings


  1. Clean, wash and soak the ker in 1 cup of water for 6 to 8 hours. Drain and keep aside.
  2. Heat the mustard oil in a pan till it is very hot. Allow to cool completely.
  3. Combine the split mustard seeds, split fenugreek seeds, chilli powder, crushed fennel seeds, turmeric powder, amchur, asafoetida, salt and mustard oil and mix well.
  4. Add the ker and mix well. Bottle in a sterilised jar and store in a cool dry place.

  1. This pickle can be stored for upto a year if kept refrigerated in a clean, dry glass jar.
RECIPE SOURCE : Rajasthani CookbookBuy this cookbook
Ker ka achaar has not been reviewed
Tried this recipe?. Post a review! Let everyone know how it turned out.
No critical reviews posted for this recipe
Rate and review this recipe and get 15 days FREE bonus membership!
Subscribe to the free food mailer

Delightful Bread Recipes

Missed out on our mailers?
Our mailers are now online!

View Mailer Archive

Privacy Policy: We never give away your email